Creamy Dairy-Free Tomato Soup - Lemon Stripes

Ingredients

• 6 to 8 large tomatoes, quartered, or 2 cups baby tomatoes, halved
• 2 yellow onions, quartered
• 6 garlic cloves, unpeeled
• 4 tablespoons extra virgin olive oil, divided
• 2 medium carrots, peeled and chopped
• One 14-ounce can diced tomatoes
• Two 14-ounce cans cannellini beans, rinsed and drained
• 1 tablespoon red wine vinegar
• 1 tablespoon maple syrup
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• ½ teaspoon red pepper flakes
• 3 cups chicken broth, veggie broth, or water
• Sea salt and black pepper, to taste
• 1 heaping cup cubed crusty bread cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 teaspoon sea salt
• 1 teaspoon garlic powder